Every once in a while, I stumble upon a pasta dish so good it feels like a little vacation on a plate. That’s exactly how I feel about this Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce ...

This Garlic Butter Chicken with Lemon Parmesan Pasta is one of those dinners that feels like a win every single time I make ...

Crispy chicken, creamy sauce, and sweet-tart lemon — there's a reason this Italian ... Melt 2 tablespoons of the butter in skillet over medium. Add garlic and cook, stirring constantly, until ...

Start by preparing your chicken breasts. Turn each one upside down and remove the mini fillet. Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife ...

The tangy, luscious pan sauce is made with garlic, butter, lemon juice, capers, parsley, and chicken stock. This mouthwatering dish, inspired by Trattoria Sostanza in Florence, Italy, leans almost ...

Remove the pan from the heat. Add the chicken bites back to the pan and toss to coat them evenly with the garlic butter.

Remove from the oven and take the Chicken from the pan, add the cold cubed Butter and stir in, you'll want to do this just a couple of minutes before you serve. Finish the sauce with Lemon zests.

Fry chicken in batches until golden brown and crisp all over, about 3 minutes per side. Transfer schnitzels to paper towel-lined plates to drain. Season with salt. Make the lemon-tahini sauce ...

toss slivered mustard greens with a squeeze of lemon and some salt and pepper. Place a mound of mustard greens on each plate and then nestle a crispy chicken thigh on top. Drizzle warm pan sauce ...

Use fresh or frozen artichokes. Cook it day-of in an hour, or make it ahead of time and reheat. However you prepare this lovely dish, it’s bound to delight.